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Southwest Crockpot
shared by Janice
2 tsp. butter
1 lb. bulk breakfast sausage, cooked and drained
1 onion, diced
1 green pepper, seeded and diced
4-oz. can chopped green chilies
2-1/2 cups grated Monterey Jack or Pepper Jack cheese
18 eggs
Grease inside of crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese, repeating the layering process until all ingredients are used.
In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crockpot. Cover and cook on low 7-8 hours. Serve with sour cream or fresh salsa.
2 tsp. butter
1 lb. bulk breakfast sausage, cooked and drained
1 onion, diced
1 green pepper, seeded and diced
4-oz. can chopped green chilies
2-1/2 cups grated Monterey Jack or Pepper Jack cheese
18 eggs
Grease inside of crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese, repeating the layering process until all ingredients are used.
In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crockpot. Cover and cook on low 7-8 hours. Serve with sour cream or fresh salsa.
12 servings
This recipe is courtesy of The LowCarbRecipeBox
http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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